Ingredients
Scale
- 1.5 lbs Brazilian skirt steak
- 2 tbsp coarse sea salt
- 1 tbsp freshly ground black pepper
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp smoked paprika (optional)
- Fresh parsley or cilantro for garnish
Instructions
- Start by patting the Brazilian skirt steak dry with paper towels. This ensures a better sear. Generously season both sides with coarse sea salt and black pepper. For extra flavor, rub minced garlic and smoked paprika onto the meat. Let it sit at room temperature for 20-30 minutes.
- Preheat your grill to high heat (around 450-500°F). A hot grill is essential for achieving those perfect grill marks and locking in the juices. If using charcoal, wait until the coals are white-hot.
- Place the Brazilian skirt steak on the grill and cook for 3-4 minutes per side for medium-rare. Avoid moving the steak too much to ensure beautiful grill marks. For a well-done steak, cook for 5-6 minutes per side.
- Remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy bite. Slice against the grain for maximum tenderness and garnish with fresh parsley or cilantro.
Notes
- Use high-quality, fresh Brazilian skirt steak for the best flavor.
- Let the steak rest before slicing to retain juiciness.
- Slice against the grain to ensure tenderness.
- Experiment with different seasonings like chimichurri for added zest.
- Overcooking the steak, which can make it tough.
- Skipping the resting period, leading to dry meat.
- Not preheating the grill sufficiently, resulting in poor searing.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Brazilian
- Diet: Keto, Gluten-Free
Nutrition
- Serving Size: 4 oz
- Calories: 280 Kcal
- Sugar: 0g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 85mg